Foodservice Equipment & Supplies

OCT 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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28 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2018 The Restaurant: The Nest, a Breakfast Joint, in Bellflower, Calif. The Chef/Creator: Ron Sararana The Dish: Custard french toast with tres leches sauce Presentation Notes: Sararana's team reaches for black porcelain coupe plates with gentle grooves to allow the colors of the dish to pop more than they would on a stark white plate. The white of the eggs, whipped cream and bourbon sauce and the toasted caramel colors of the toast, bacon and waffle really stand out in this presentation. Photo by Ron Sararana The Restaurant: Sunday in Brooklyn in Brooklyn, N.Y. The Chef: Jaime Young The Dish: Granola with dried apricot, almond milk and mango Presentation Notes: As bowls continue to be all the rage, chef Jaime Young turns to a rustic wooden version to create an appearance that is casual yet allows the white of the milk and orange-hued mango and apricot to stand out better than against plain white. Photo by Evan Sung Photography TIPS AND TOOLS FOR MEMORABLE FOOD PRESENTATIONS Trending Tabletop at a Glance Clockwise from left: A rainbow of tabletop products on display high- lights emerging color trends. Photo by Sarah Bulmer Marble-inspired plateware at Tanzy Restaurant in Boca Raton, Florida. Plating by chef Charles Voudouris. Photo Courtesy of Tanzy Restaurant Rustic slate dinnerware at Auberge Resorts in Napa County, California. Plating by chef Ross Kilkenny. Photo by Mars Lasar Shades of pink dinnerware at Untitled in New York City. Plating by chef Suzanne Cupps. Photo by Sarah Bulmer Matte black dinnerware at The Usual in New York City. Plating by chef Alvin Cailan. Photo by Sarah Bulmer The Nest, a Breakfast Joint Sunday in Brooklyn Breakfast and Brunch Tabletop Trends

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